9.75 oz. bag corn chips, crushed
4 1/2 tsp. chili powder
Salt
Pepper
1/2 cup flour
2 large eggs
Cooking spray
1 pound chicken breast cutlets, cut crosswise into 1-inch strips
1 cup shredded cheddar cheese
1 15 oz. can black beans
3/4 cup sour cream
2 tomatoes, chopped
4 scallions, thinly sliced

Preheat oven to 400. In shallow bowl, whisk corn chips, 2 tsp. chili powder, 1 tsp. salt and 1/4 tsp. pepper. Add flour to another shallow bowl. In a third shallow bowl, beat eggs.

Spray baking sheet with cooking spray. Season chicken with salt and 1/2 tsp. chili powder, then coat with flour. Dip in eggs, coat with chips and arrange on baking sheet. Bake until golden, about 20 minutes. Top with cheese and bake until melted, about 4 minutes.

In saucepan, combine black beans, remaining 2 tsp. chili powder and 1/4 cup sour cream. Cook, mashing, over medium heat until heated through.

On a platter, top chicken with beans, remaining sour cream, tomatoes and scallions.